Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

被引：132

作者：

Mozzi, Fernanda ^{[1
]}

Eugenia Ortiz, Maria ^{[1
]}

Bleckwedel, Juliana ^{[1
]}

De Vuyst, Luc ^{[2
]}

Pescuma, Micaela ^{[1
]}

机构：

[1] Ctr Referencia Lactobacilos CERELA CONICET, RA-4000 San Miguel De Tucuman, Tucuman, Argentina

[2] VUB, Fac Sci & Bioengn Sci, Res Grp Ind Microbiol & Food Biotechnol IMDO, Brussels, Belgium

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 54卷 / 01期

关键词：

Metabolomics; Metabolic profiling; Lactic acid bacteria; Fermented foods; Probiotics; CHROMATOGRAPHY-MASS-SPECTROMETRY; GREEN TEA RANKING; SOYBEAN PASTE; COW MILK; METABOLITE; NMR; DISCOVERY; PROFILES; GENOMICS; SYSTEMS;

D O I：

10.1016/j.foodres.2012.11.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Metabolomics, also called metabonomics or metabolic profiling, deals with the simultaneous determination and quantitative analysis of intracellular metabolites or low-molecular-mass molecules. The metabolomics field, which has begun a little more than ten years ago thanks to the development of technologies such as nuclear magnetic resonance (NMR) and mass spectrometry (MS), has been successfully applied in different areas of food science. This review deals with the recent achievements of metabolomics in the comprehensive analysis of fermented foods predominated by lactic acid bacteria, the fermentative capacity of these microorganisms and the beneficial effects of functional foods and probiotics. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1152 / 1161

页数：10

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